World Cuisine

  • 250 g (8 oz) very fresh skinless sea bass, cut into bite-sized pieces
  • juice of 5 limes
  • 5 tablespoons coconut milk
  • 1 tablespoon olive oil
  • 150 g (5 oz) cherry tomatoes, halved
  • 1 green chilli, deseeded, if liked, and chopped
  • large handful of coriander leaves, chopped
  • coconut curls, toasted (these can be bought ready-made)
  • salt and pepper

Place the sea bass in a glass bowl. Mix together the lime juice and the coconut milk in a jug. Pour over the fish, then cover with clingfilm and leave to marinate in the refrigerator for 3 hours until the fish turns opaque and white.

Drain the fish, reserving the liquid. Toss together the fish, oil, tomatoes and chilli in a serving bowl. Stir through 2 tablespoons of the reserved fish liquid, then scatter over the coriander and coconut curls. Serve immediately.

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